**Discover the Delicacy of Smoked Clams: A Culinary Journey through Flavor and Technique**
Indulge in the exquisite world of smoked clams, where briny flavors dance harmoniously with smoky aromas. This culinary gem, cherished for its unique taste and versatility, takes center stage in a symphony of recipes that promise an unforgettable gastronomic experience. From the classic Smoked Clams with Butter and Garlic to the tantalizing Smoked Clam Dip, each dish showcases the exceptional qualities of this seafood delicacy. Dive into the depths of flavor with our Smoked Clam Chowder, a hearty and comforting soup that warms the soul. For a delightful appetizer, try the Smoked Clam Bruschetta, where crispy crostini meets the smoky essence of clams. And for those seeking a smoky twist to their pasta dishes, the Smoked Clam Pasta is a must-try, combining the briny goodness of clams with the richness of a creamy sauce. With this culinary journey, you'll discover the versatility and irresistible charm of smoked clams, transforming ordinary meals into extraordinary culinary adventures.
LINGUINE WITH SMOKED BACON, LEEKS AND CLAMS
Briny clams come together with smoky bacon and sautéed leeks in this showstopper. Quick to prepare, this weeknight recipe is decidedly sophisticated. First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes. Toss with al dente linguine and top with clams and lemon juice. Finish with it with parsley and pine nuts, and pour yourself a glass of that wine. With this simple, elegant meal, you've earned it.
Provided by Toby Cecchini
Categories dinner, quick, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
- Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.
- Add the linguine to the boiling water and cook until just before it is al dente. Meanwhile, add the clams and, if desired, the lemon juice to the saute pan. Cover and cook until the clams open completely, about 5 minutes. Season to taste with salt.
- Drain the linguine and add to the pan with the clams; it will continue to cook when added to the mixture. Season to taste with salt and pepper. Garnish with parsley and pine nuts.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 21 grams, Carbohydrate 103 grams, Fat 30 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 7 grams, TransFat 0 grams
WHOLE WHEAT PASTA WITH SMOKED CLAMS AND FIDDLEHEADS
Fiddleheads give this dish nice texture and lots of visual appeal. Make sure to boil them a minimum of 10 minutes, as there is a history of undercooked fiddleheads leading to unpleasant endings to an otherwise nice evening. The smoked clams add a unique flavor.
Provided by donnacim
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the fiddleheads into a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. The water will turn brown. Drain, and set aside.
- While the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a large skillet over medium heat. Cook and stir the garlic until fragrant, then stir in the smoked clams. Stir in the drained fiddleheads, white wine, and salt. Cook until heated through, about 5 minutes. Toss with spaghetti, and serve with Parmesan cheese.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 42 g, Cholesterol 25.7 mg, Fat 15.6 g, Fiber 6.4 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 407.7 mg, Sugar 2.1 g
SMOKED CLAMS RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Gather about 4 gallons of littleneck clams. Keep them in salt water for a couple of days, changing the water every day. Place them on a grill or barbecue and cook until they open. This tends to make your barbecue a bit messy. Remove meat. Or, place the clams in a large pot 1/4 full of boiling water and steam them open. Remove meat. The mesh, or gap, on the racks of the smoker needs to be small enough that the clams can't fall through. Some people use stainless steel or aluminum screens. Others simply cover the racks with aluminum foil and punch holes through it. Place clams fairly densely on racks. Use your favorite smoking chip (we use alder) and smoke for 1 to 2 hours. One hour gives a very light smoke flavor. The clams are already cooked, this step is simply to add flavor. Do not over smoke or the clams will dry out and become chewy. Get out the instructions for your pressure canner. Place smoked clams in canning jars (we find 1/2-pint jars work best) and cover with a vegetable oil (we use olive oil). Place the caps on and then pressure can according to the instructions on your canner. Remove from canner and enjoy. The smoked flavor of the clams intensifies as the jars age. These clams should be moist and smoky. They can be used as appetizers on crackers, in poultry dressings, or in soups such as split pea or clam chowder. This recipe yields ?? servings. Caution: Remember, Paralytic Shellfish Poisoning (PSP) is always a concern whenever you eat wild harvested clams or mussels.
Tips:
- Choose Fresh Clams: Select live clams with tightly closed shells. Avoid any with open or cracked shells.
- Proper Cleaning: Before cooking, clean the clams thoroughly. Scrub the shells to remove any dirt or debris, and soak them in cold water for 30 minutes to remove any grit.
- Seasoning: Use a simple seasoning of butter, garlic, lemon, and herbs to enhance the natural flavor of the clams.
- Smoking Wood: Use a mild smoking wood like applewood or cherrywood for a delicate flavor. Avoid strong woods like hickory or mesquite, which can overpower the clams.
- Smoking Temperature: Maintain a low smoking temperature between 225°F and 250°F (107°C to 121°C) to prevent overcooking the clams.
- Cook Until Shells Open: Smoke the clams until their shells open slightly, indicating that they are cooked. Overcooking can make them tough and chewy.
Conclusion:
Smoking clams is a unique and flavorful way to enjoy this seafood delicacy. By following these tips and the detailed recipes provided in the article, you can create tender, smoky clams that are perfect for appetizers, main courses, or as part of a seafood platter. Experiment with different seasonings and smoking woods to find your favorite combination. Whether you prefer a classic smoked clam recipe or something more adventurous, you're sure to impress your taste buds with this delicious dish.
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